Chinese Food
Chives bacon cheese bread (salty flavor)
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It's getting hotter and hotter. I feel my appetite is not good. Eat sweet bread again. It's a bit off the taste buds. Have some salty bread. It's similar to pizza, but it's more soft and digestible than pizza. After baking, the room is full of fragrance. The skin is golden and crispy. The inside is soft and brushed. Are you sure you don't want one?
Cooking ingredients
Cooking Steps
Step1:Put water, whole egg, milk powder, sugar, salt, flour with low gluten, flour with high gluten and yeast with high sugar tolerance into the bread machine. (materials should be placed in order. Avoid contact between yeast and sugar salt to make yeast inactive. In summer, liquid materials need to be refrigerated for 2 hours before use
Step2:Mix slowly and evenly. Then mix quickly until the surface is smooth.
Step3:Add salt free butte
Step4:When kneading the dough, you can pull out a large piece of transparent and strong film. Puncture the film. The edge of the hole is smooth.
Step5:Put the dough in a container. Cover with plastic wrap. Perform basic fermentation to twice the size. (when the room temperature is higher than 28 ℃, it should be refrigerated for fermentation. Room temperature fermentation can be selected at about 25 ℃. The room temperature is low in winter. Choose to put it in the oven. Do not cover the plastic film. Put warm water in the oven. Start the fermentation function. The fermentation temperature is set at 28 ℃. If the oven fermentation temperature is high, the fermentation function can not be opened. Directly use warm water to ensure the temperature and humidity in the oven. If there is no water vapor flowing down the inner wall of the oven, the humidity is appropriate.)
Step6:Fermented dough with smooth surfac
Step7:Poke a small hole in the middle with your finger. It will not rebound. It means the fermentation is completed.
Step8:Tear the dough. The bubbles in the dough are even, small and dense, indicating that the fermentation is better. If there are many big bubbles. The dough is limp. Consider whether it is over fermented.
Step9:Take out the fermented dough. Gently press to exhaust. Divide into 6 parts. Round. Cover with plastic wrap and relax for 15 minute
Step10:Take a dough. Squash it gently.
Step11:Use a rolling pin to roll it into the shape of a long ox tongue.
Step12:Put it in the oven for secondary fermentation. Temperature: 38C. Put a bowl of warm water in the oven to ensure the humidity environment.
Step13:The fermentation time should not be too long. About an hou
Step14:Take it out after fermentation. Use a blade to row three pieces vertically on the top of the bread. Don't row to the end.
Step15:Brush the egg liquid. Preheat the oven for 200 degrees
Step16:Sprinkle with diced Baco
Step17:Sprinkle with chive
Step18:Sprinkle with chees
Step19:Put it in the oven. Bake at 200 ℃ for 20 minutes. Preheat the oven at 220 ℃ in advance for 5 minutes
Step20:Bake it and put it on the air rack. Cool it a little to eat.
Step21:Great breakfas
Cooking tips:Tips 1. Put the materials in order. Avoid contact between yeast and sugar salt to make yeast inactive. In summer, liquid materials need to be refrigerated for 2 hours before use. 2. When the room temperature is higher than 28 ℃, it should be refrigerated for fermentation. Room temperature fermentation can be selected at about 25 ℃. The room temperature is low in winter. Choose to put it in the oven. Do not cover the plastic film. Put warm water in the oven. Start the fermentation function. The fermentation temperature is set at 28 ℃. If the oven fermentation temperature is high, the fermentation function can not be opened. Directly use warm water to ensure the temperature and humidity in the oven. If the water vapor on the inner wall of the oven does not flow down, the humidity is appropriate. 3. When it's cold enough, put it in a fresh bag. If you can't finish it at one time, you can freeze it. Take it out in advance for the next time and bake it for another 5 minutes. There are skills in making delicious dishes.
